There's a recipe for a dill and cottage cheese bread on the Smitten Kitchen blog which uses 3TB of fresh dill. But I guarantee that once you've made and inhaled one loaf, you will want to make another.
http://smittenkitchen.com...

make a salad with lots of herbs - many ideas from chefs like Frank Stitt and writers like Regina Schrambling use herbs as a green, instead of as a garnish. Mix mild or baby lettuces with your dill and (to taste, as available) chervil, mint, chives, tarragon, parsley. Good basic vinaigrette. As is or with garnishes you like to make a more substantial and colorful dish - cheese, edamame, berries, oranges, beet or sweet potato, hard cooked egg etc.
Delicious and a change from regular green salads.

then there are old standby uses - chicken soup, salmon (en papillote or in pastry), dill pickles, Greek salads.

You can also add it to vinaigrettes for a nice herbal note (works particularly well in a Dijon vinaigrette, I think). I've also mixed it - along with other herbs - into a goat/feta cheese mixture and used it to stuff mini sweet peppers to good effect.

gravlax would be my first thought if confronted with a pile of dill, as other stated. Then would come potato salad (sounds like you already got that). Failing that: buttermilk ranch dressing, tuna salad,

Dill can go into many things like salads and soups. I really like the pea and dill combo, they complement each other really well. When I has a lot of dill I used it for tabbouleh, adding basil and mint as well. Another great way to use it is to mix it with sour cream to make something similar to tzaziki or with Greek yogurt as a refreshing side. Now I'm gonna go buy some dill :)

I personally associate this more with summer, but realistically it is could year-round: look up recipes for tzatziki (cucumber-yogurt-dill salad). You can have it as a side dish, or make a dressing variation of it that you put on other vegetables.